To help us find the tastiest recipes, we turned to our next-door neighbors,
the Culinary Institute of Michigan. Chef instructors from the school will
taste-test the submitted recipes and tell us their thoughts.

The instructors also shared a few tailgate recipes, like the one
for buffalo chicken wraps below. That recipe came from Chef Trevor
Bethke, who has been teaching full-time at the Culinary Institute since it
opened its Muskegon campus in 2009.

The recipe is quick, relatively easy, and a bit on the lighter
side, he said.

1 – Have all your ingredients prepped, measured out and laid out
on your kitchen counter or table before you start cooking. Chefs refer to this
as "mise en place."

2 – Marinate chicken breasts in Frank's Red Hot for a couple of
minutes before grilling.

3 – Grill chicken until the internal temperature reaches 165
degrees Fahrenheit and the juices run clear. Slice the chicken into thin strips
about one-eighth of an inch thick.

4 – Lightly warm the tortilla on the grill for approximately five
seconds on each side. Warming up the tortilla this way will make it easier to
fold it around the filling without cracking it, Bethke said.

5 – Place 4 ounces of sliced chicken on each wrap. If you'd like
some extra heat, you can add more hot sauce to the chicken before adding them
to the wrap, Bethke said.

6 – Top each wrap with lettuce, tomato, red onion and 1 ½ ounces
of dressing.

7 – Complete by folding tortilla and slicing it in half. Serve
hot.

Bonus
Recipe: Blue Cheese dressing

Makes 2
cups

Ingredients

6 ounces blue cheese

6 ounces mayonnaise (Bethke said those who'd like a "lighter"
dressing can substitute yogurt instead)

2 ounces buttermilk

1 shallot, minced

2 teaspoons garlic paste

1 ounce red wine vinegar

2 ounces beer lager

1 tablespoon sugar

1 tablespoon Italian parsley, minced

1 tablespoon Dijon mustard

1 teaspoon cracked black pepper

Kosher salt to taste

Directions

1 – Gather all ingredients and combine all but half the blue
cheese until well blended in a 1/6 pan with an emersion blender or whisk.